What's your favorite Chili Recipe?

20 oz ground meat (turkey or beef)
2 cans black beans
1 can pumpkin
2 bell peppers (orange, yellow, or red)
1 can diced tomatoes
Spices to taste (paprika, cinnamon, cumin, oregano, chili powder, salt, pepper)

My favorite chili recipe
2 pounds ground beef or turkey
1 onion diced
28 oz. can crushed tomatoes
15 oz. can diced tomatoes no salt added
2 15 oz. cans of dark red kidney beans
1 green pepper diced
1 red pepper diced
2 cups water
4 T. chili powder
1 tsp. cumin
1 tsp. red chili pepper flakes
1 tsp. salt

auddii wrote: »

PwrLftr82 wrote: »

20 oz ground meat (turkey or beef)
2 cans black beans
1 can pumpkin
2 bell peppers (orange, yellow, or red)
1 can diced tomatoes
Spices to taste (paprika, cinnamon, cumin, oregano, chili powder, salt, pepper)

I made something similar with ground venison, pumpkin, bell pepper, onion, white beans, oregano, chili powder, and cumin. It was amazing. I did not think to add the cinnamon; I shall try that next time.

Oooohhh...gonna try with white beans next time. I don't think they sell venison at Stop & Shop, unfortunately

2 medium onions, diced (about 2 cups)
4 cloves of garlic, minced (about 2 teaspoons)
2 pounds ground beef (I prefer the leanest ground turkey I can get)
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoon unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire roasted chopped tomato
1 can (14.5 ounces) beef broth
1 cup of water

You have two options...brown the meat, drain the fat and add all ingredients in and stir...let simmer for a couple hours so flavors can develop.

OR my favorite way of doing it (because it breaks down the meat in such a way that it's just freakin fantastic) is throwing it all in a crockpot...stirring it to mix, and setting it to cook on low for 10 hours. If you want to add a can or two of beans to add more protein and fiber, you can do so but you may need to add a bit more water.

PwrLftr82 wrote: »

auddii wrote: »

PwrLftr82 wrote: »

20 oz ground meat (turkey or beef)
2 cans black beans
1 can pumpkin
2 bell peppers (orange, yellow, or red)
1 can diced tomatoes
Spices to taste (paprika, cinnamon, cumin, oregano, chili powder, salt, pepper)

I made something similar with ground venison, pumpkin, bell pepper, onion, white beans, oregano, chili powder, and cumin. It was amazing. I did not think to add the cinnamon; I shall try that next time.

Oooohhh...gonna try with white beans next time. I don't think they sell venison at Stop & Shop, unfortunately

Sadly, we are almost out, but the bf is going hunting over thanksgiving, so we should be restocked shortly.

Soy beef crumbles (one bag, equivalent of 1lb beef for meat-eaters)
1/2 box of Selby's chili powder
1/2 Cup medium chunky salsa
2 cans black beans (or w/e you want to use, I just prefer black beans)
1 can tomato sauce or more depending on how thick you want it
Add flour + water mixture if it's too watery as well

Makes enough for sixish, depending on how hungry people are. I make a meat version for my friends and family who eat meat, so generally I have enough of this stuff for several meals for myself

My award winning 3-bean chili...I have several 1st's, 2nd's, and 3rd's with a couple of honorable mentions.

My recipe is posted on food.com. Link follows:

food.com/recipe/three-bean-award-winning-chili-394024

I make "taco chili" once a week. I make a big pot, then the next day turn it into taco night by putting the leftovers in soft tortillas with refried beans on the side. My family all love it. I use evoo, garlic cloves, pinto, red and white beans, ground turkey, onions, green peppers, diced tomatoes, can of fire roasted tomatoes, corn, taco seasoning and salt and pepper. Sometimes I add green Chiles or jalapeños.

My FAV vegetarian chili!! Even my meateater family members love it and its sooo easy! Throw it in a crock pot and forget it:-) (I found at ifoodreal.com) I leave out the corn and swap the kidney beans for black.

3 garlic cloves, minced
1 large onion, diced
1 large red bell pepper, finely chopped
1 tbsp olive oil, extra virgin
1 cup corn kernels (frozen is OK)
14 oz can red kidney beans, drained & rinsed
14 oz can any white beans, drained & rinsed
28 oz can diced tomatoes
14 oz can tomato sauce or crushed tomatoes
2 + 1/2 cups vegetable broth, low sodium
3/4 cup quinoa, uncooked & rinsed
1+ 1/2 tbsp chili powder
1 tbsp taco or fajita seasoning, all natural
1 tsp cumin
1 tsp salt
1/3 cup cilantro, chopped
1/4 cup green onions, chopped
2 avocados, chopped (optional)
Greek yogurt and Tex Mex shredded cheese, for garnish (optional)


Directions
1.Stovetop version: Preheat large deep skillet or a dutch oven on medium heat and add olive oil. Add garlic, onion, bell pepper and cook for 7 minutes, stirring occasionally. Add corn, beans, diced tomatoes, tomato sauce, broth, quinoa, chili powder, taco seasoning, cumin, salt and stir. Bring to a boil, reduce heat to low, cover and cook for 35 - 40 minutes. If you have time, let chili sit for 5 - 10 minutes for flavours to marry each other.
2.Slow cooker version: Preheat large non-stick skillet on medium heat and add olive oil. Add garlic, onion, bell pepper and cook for 7 minutes, stirring occasionally.Transfer to a large slow cooker along with corn, beans, diced tomatoes, tomato sauce, broth, quinoa, chili powder, taco seasoning, cumin and salt. Stir, cover and cook on Low for 6 - 8 hours or on High for 3 - 4 hours.
3.Serve hot garnished with avocado, Greek yogurt, cheese, cilantro and green onions (use whatever you have). Chili tastes even better the next day. This chili is mild enough for the kids. Add more heat with extra chili powder, taco seasoning, diced green chiles or jalapenos.

Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 6 months.


Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 2/3 cups:
Calories: 322.0
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 892.7 mg
Total Carbs: 58.2 g
Dietary Fiber: 13.7 g
Protein: 15.2 g

bump ! yum !

actually where on earth do I find posts I've 'bumped' to come back to later? I can't figure it out.

This is my favorite chili recipe. In fact, I just made it last night.

recipesfromgrandma.com/604/yankee-slow-cooker-chili-recipe/

I sub a can of pinto beans for one of the cans of kidney beans. Serve on top of fresh corn bread. Yum!!

Here's mine with a video on how to cook it too

https://www.youtube.com/watch?v=74Y6uCC9WqQ

My heads spinning from all the recipes!! Going to try one on Saturday night

I don't have an exact recipe (I tend to just wing it when cooking), but I love my turkey chili which has:
- ground turkey
- cubed butternut squash
- red onion
- garlic
- red bell pepper
- canned tomatoes
- white and/or black beans
- spices: cinnamon, paprika, cumin, cilantro, chili (of course), pimento

I basically fry off the red onion and brown the turkey, then add the spices and the other veg and let that fry for about 5 minutes before adding the canned tomatoes (possibly with some water). It's cooked within 10 minutes, but the flavors develop more if you let it simmer a bit longer. Sometimes I'll stir in some spinach at the end :-).